½ cup shortening

1 and ½ cups sugar

2 eggs

2 ounces red food coloring

2 Tablespoons cocoa powder

2 and ¼ cups flour

1 teaspoon vanilla

2 Tablespoons vinegar

1 teaspoon soda

1 scant teaspoon salt

1 cup buttermilk

Directions:

Lightly grease and lightly flour (2) 9″ inch cake pans and set aside.

 *Recipe for the tall cake was doubled and the rest of the batter used for cupcakes.

Cream shortening, sugars together, then add eggs one at a time and beat well.

Make a paste of food coloring and cocoa and add to creamed mixture.

Sift flour and salt together, and add vanilla to buttermilk.

Add flour mixture and buttermilk mixture to creamed mixture (alternate).

By hand stir in vanilla and soda, do not beat.

Pour batter equally into cake pans and bake at 350 F for 25 to 30 minutes or until a toothpick inserted in middle comes out clean.

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Ice with Cream Cheese Frosting (recipe below).

Cream Cheese Frosting

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1 pound cream cheese (softened)

 (2-eight ounce packs).

2 sticks butter (softened)

1 teaspoon vanilla (Real not artificial).

6 cups sifted confectioner sugar. (Pre-sifted)

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Directions:

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Mix cream cheese and butter together and beat well.

Add vanilla.

Slowly add confectioner sugar and mix well.

Ice cake as desired.

You can make cupcakes with the same recipe.

Fill cupcake papers 2/3 full and bake at 350 F for 20-23 minutes. (Until toothpick inserted in the middle of a cupcake comes out clean).